KETO RASPBERRY AND COCONUTCRUST CHEESECAKE
Ingredients
Crust
- 3 cups Desiccated Coconut Unsweetened
- 1/4 cup Erythritol or other granular sweetener
- 2 Egg Whites
- 1/4 cup Melted Unsalted Butter
- 1 tsp Coconut Oil
Filling
- 3 8oz Cream Cheese
- 2 cup Erythritol or other granular sweetener
- 1 cup Whipping/Heavy Cream
- 6 oz Raspberries
- 1 Zest of Lemon
- 3 tbsp Lemon Juice
Topping
- 6 oz Raspberries
Instructions
Coconut Crust
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Gently apply the coconut oil to the inside of a spring form cake tin. Line the bottom with parchment paper.
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Preheat the oven to 180C/350F degrees.
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In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
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Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
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Bake for 20 to 25 minutes until slightly golden and firm.
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Remove from the oven and allow to cool.
Filling
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In a bowl beat the cream cheese until soft.
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Add the sweetener, lemon zest and juice
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In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
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Add the raspberries and gently stir, being careful not to break them up too much.
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Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
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Decorate with raspberries, slice, eat and enjoy!
Recipe Notes
Fat: 31gCarbohydrates: 4g net Fibre: 4gProtein: 5g
